Yeast plait with almonds
Tags:
alcohol-free
vegetarian
Description
A yeast plait at Easter is a tradition in many families! But the fluffy sweet pastry is also in season in summer, when the sweet fruits are ripe and are made into jam. If both are homemade, then we are talking about a real treat. Whether for breakfast, brunch, coffee or just in between - a yeast plait is always something delicious!
Ingredients for
For the almond filling
150
g
almonds
40
g
sugar
40
ml
water
100
g
butter
50
g
brown sugar
For the dough
300
ml
milk
60
g
butter
450
g
wheat flour
1
Pack(s)
dry yeast
80
g
sugar
1
egg
Preparation
Prepare the filling
1
Bring the almonds, sugar and water to the boil, stirring constantly until the water has evaporated and caramel forms. Remove the pan from the heat and continue stirring until the almonds separate and are coated with sugar. If they are still sticking together, simply leave to cool and knock apart later. When cool, chop into small slivers.
2
Mix the almond slivers with brown sugar and butter.
Prepare the yeast plait
1
Heat the milk and butter, pour into a mixing bowl with the flour, yeast, sugar and egg, knead intensively for several minutes and then leave covered to rise for 60 minutes.
2
Preheat the oven to 180°C top/bottom heat.
3
On a lightly floured work surface, shape the dough into a rectangular form of about 30 x 30 cm. Spread evenly with the almond butter filling and then roll up tightly. Fold the roll once lengthwise, press tightly and again cut in half lengthwise with a knife. Wrap these two strands around each other. Then place the plait in the tin and leave to rise for another 30 minutes.
4
Bake the dough for 30 minutes.
Ingredients for
For the almond filling
150
g
almonds
40
g
sugar
40
ml
water
100
g
butter
50
g
brown sugar
For the dough
300
ml
milk
60
g
butter
450
g
wheat flour
1
Pack(s)
dry yeast
80
g
sugar
1
egg
